hardlikearmour is a trusted home cook.
Necessary, no. A very good idea, yes. The water bath helps modulated the temperature, so the edges and center get done at about the same time. It helps improve the texture and prevent cracking.
As far as I know, yes. It makes sure the heat is more gradual/gentle. The risk of curdling is much higher without a water bath, but I've never tried without... it may work if you have it bake at a lower temperature.
You can get away without it,, but you're more prone to a cracked cheesecake... I've always been told to leave the cheesecake in the oven with the door ajar to let the cheesecake cool down more slowly to help counteract this. I don't know whether baking it at a slightly lower tempfor a tiny bit longer might help? It depends whether you're happy to risk a crack or two (I am! It still tastes good!)
Please enter a valid email address.
Well played. You deserve a cookie.
Starting with a refreshing watermelon agua fresca for a Labor Day crowd
Add Bitters to Your Juice (Really)
You Say You Hate These Foods?
Reusable Baggies (& More Smart Storage)
To Refrigerate or Not?
Pre-order Amanda & Merrill's Cookbook!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.